Orechiette Pasta with Pork Sausage & Chicory (Chicoria);

The inspiration for this pasta dish was from the chicory growing in our kitchen garden;

 

Chicory

Chicory or Chicoria as it is known in Italian is a bitter green, which can be used in a variety of dishes including as a side sautéed with chilli, garlic & olive oil, in a frittata (Italian style omelette), in a Risotto or in a soup like Minestrone; instead of using spinach or silver beet; My dad boils it, then strains the cooking liquid “l’acqua di cottura” and drinks it like a herbal tea; he says it aids with digestion; an natural detox which has been used for generations.
Recipe for 5

Ingredients
;


1/4 cup extra virgin olive oil

5 Italian pork sausages

1 Large bunch of Chicory tip: (you could use Arugula/Rocket if you can’t find Chicory)

1 large clove of garlic

1 small hot chilli pepper or a pinch of dry chilli flakes

1/2 cup of grated pecorino or Parmesan cheese

Preparation
;

Roughly chop the chicory, then wash and drain

finely slice the garlic

finely slice the hot chilli pepper

slice down the length of the sausages with a sharp knife, and remove the meat then set aside


Cooking
;

using a deep 30cm fry pan;

add the olive oil and place over medium heat;

add the pork sausage meat and with a wooden spoon break it up into small pieces whilst it cooks, cook the sausage until it has lightly browned;

now remove the sausage meat from the frypan and set aside;

add the chopped garlic, chilli and chicory to the frypan and sautéed over medium heat until the chicory has wilted;

add the sausage meat back to the pan; and turn off the heat;

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Cooking the pasta;

Add 5 liters of water to a stock pot and put over a high flame;
tip; use hot water to speed up the cooking time;

Once the pasta water is boiling;

add two table spoons of cooking salt to the boiling water;

add the pasta; be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;

Cook for the time recommended on the packet;

taste test the pasta in the last few minutes to ensure you don’t overcook the pasta;

drain the pasta into a colander;

return the pan with the sausage and chicory back to medium heat and add the pasta into the fry pan; stir the pasta through the ingredients until well combined and remove from the heat for serving;

Serving;

serve straight out of the frypan or transfer to a serving dish;

Serve with freshly grated Pecorino and of course a glass of your favourite wine;

Buon Apetito;

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